100 g (3.5oz) brown sugar

1 packet of vanilla sugar

24 ladyfinger biscuits

30 g (1 oz) of bitter cocoa (unsweetened)

3 eggs

250 g (0.55lbs) of mascarpone

50 cl(16fl oz) of unsweetened black coffee

Separate the whites from the yolks.

Mix the egg yolks with the brown sugar and the vanilla sugar.

Add the mascarpone with a whisk.

Whisk the egg whites and gently fold them into the previous mixture with a spatula. To book.

Wet the biscuits in the coffee quickly before coating the bottom of the dish.

Cover with a layer of mascarpone cream then repeat the operation, alternating a layer of biscuits and a layer of cream, ending with the latter.

Sprinkle with cocoa.

Put in the fridge for at least 4 hours then enjoy fresh.